The only issue I take with cinnamon buns is that they’re not a quick and easy Sunday morning breakfast (have I told you how much of a grouch I am in the morning?) But the geniuses at America’s Test Kitchen promised me that cinnamon buns could be made quickly. Without yeast. Without rising.

In a stand mixer fitted with the bread hook attachment, add all of the dough ingredients. Let knead on a low speed for about 5 minutes. This dough is incredibly sticky – you can do this by hand if you don’t have a stand mixer, but I wouldn’t recommend it.

On a heavily(!) floured surface, spread out dough into a large rectangle (mine was about 15″ by 12″). Brush with 1 tablespoon of the melted butter from the filling ingredients.

In a small bowl, mix another tablespoon of melted butter with the remaining filling ingredients (brown sugar, cinnamon, cloves, and salt). Spread over the dough, leaving 1″ clear along one of the long edges.

Roll the dough lengthwise until it’s one long cylinder. Slice into about 2″ buns, and place into the prepared square pan. These won’t be given time to rise, so you can squish them all up together in one pan. Brush with the remaining tablespoon of butter.

Bake for about 25 minutes, until the tops are golden brown.

Whisk icing ingredients until well mixed – I did this by hand, and ended up with a few ugly cream cheese lumps (luckily it still tasted good). Pour on top of baked buns and serve immediately.